JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2021
·Vol. 102
·期 5
·2070-2079
·
IF 3.639
Hang Liu,Junbing Zhang,Yong Xiong,Shengfeng Peng,David Julian McClements,Liqiang Zou,Ruihong Liang,Wei Liu
BACKGROUND Norbixin, a carotenoid extracted from annatto seeds, is widely utilized as a natural pigment in foods, cosmetics and medicines. Its water solubility is relatively high under neutral or alkaline conditions but low under acidic conditions, which limits its application in some food products. RESULTS This problem was overcome by utilizing liposomes to encapsulate the carotenoids so that they could be easily dispersed within acidic solutions. The norbixin was loaded into the liposomes using the pH-driven method. Liposomes were produced by passing aqueous phospholipid dispersions through a microfluidizer under high pressure. Norbixin was then added to the liposome dispersions at pH 7.0 and then driven into the hydrophobic domains of the phospholipid bilayers by acidifying the system. Measurements of the encapsulation efficiency showed that the norbixin was successfully loaded into the liposomes using the pH-driven method. X-ray diffraction analysis showed that the norbixin was in an amorphous state after incorporation into the liposomes. Encapsulation of norbixin within the liposomes was also shown to increase its water dispersibility and chemical stability under acidic pH conditions. CONCLUSION The pH-driven method therefore provides a useful means of increasing the application of this bioactive carotenoid within functional foods and other products. © 2021 Society of Chemical Industry.
研究领域:
食品科学
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生物技术
·
化学工程
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Hanyu Li,Minghui Zhao,Jinghong Li,Jiaqi Wang,Huajiang Zhang,Jing Wang,Ning Xia,Zhongjiang Wang,Ahmed M. Rayan
The pH-driven method, recognized for its material safety and avoidance of organic solvents, is considered a promising approach for the encapsulation of hydrophobic active substances. However, the interaction mode and mechanism between carriers and receptors in two stages (alkalization and neutralization) remain underexplored. In this study, the hydrophilic globular protein ovalbumin (OVA) was utilized as a carrier to load curcumin (Cur) by the pH-driven method, with an alkalization pH of 8–12. The results indicated that the solubility of Cur and the degree of protein unfolding increased with increasing alkalization pH, with a transformation in the secondary structure observed at pH 12. During the alkalization stage at pH 11 and 12, the loading efficiency of Cur exceeded 90%, with binding constants reaching as high as 5.79 × 10 5 M −1 and 1.44 × 10 5 M −1 , respectively. The interactions transitioned through three phases in the alkalization process: electrostatic dominance to hydrophobic dominance, electrostatic assistance to hydrophobic dominance, and electrostatic repulsion hindrance. Notably, the generation of electrostatic repulsion and the potential loss of binding sites resulted in a decrease in the binding affinity between OVA and Cur at pH 12. In the neutralization stage, a stable structure dominated by hydrogen bonds and van der Waals forces was observed, with Cur encapsulated within the hydrophobic core of OVA. The mechanism proposed in this study elucidates the factors affecting the efficacy of the pH-driven method and helps to refine the application in hydrophobic active substance delivery systems.
研究领域:
食品科学
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生物化学
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药物递送系统
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yexuan Yao,Li Ma,Chengwei Yu,Ce Cheng,Hongxia Gao,Teng Wei,Litong Li,Zhiyue Wang,Wei Liu,Zeyuan Deng,Liqiang Zou,Ting Luo
To improve the poor water solubility and oral bioavailability of tyrosol, novel tyrosol liposomes (Tyr-LPs) were prepared by pH-driven method. Fourier transform infrared (FTIR) absorption spectra and X-ray diffraction (XRD) analysis indicated that Tyr-LPs were successfully encapsulated and tyrosol was in an amorphous state in liposomes. When tyrosol content in Tyr-LP was 1.33 mg/ml and the Tyr:LP (mass ratio) = 1:2, favorable dispersibility of Tyr-LP was exhibited, with an instability index of 0.049 ± 0.004, PDI of 0.274 ± 0.003, and the EE of 94.8 ± 2.5 %. In vivo pharmacokinetic studies showed that after oral administration of tyrosol or Tyr-LP (Tyr:LP = 1:2), concentration-versus-time curve (AUC 0–720mins ) and maximum concentration (C max ) values of Tyr-LP was respectively 1.5-fold ( P < 0.01) and 2.25-fold ( P < 0.01) higher than tyrosol, which indicated that the oral bioavailability of tyrosol was effectively improved in Tyr-LPs. Our study thereby provides theoretical support for the application of Tyr-LP for optimal delivery of tryosol.
研究领域:
药剂学
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药理学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Hanyu Li,Minghui Zhao,Sijie Zhou,Huajiang Zhang,Jing Wang,Ning Xia,Yujia Liu,Shihui Hua,Guixin Tan
Curcumin is a hydrophobic polyphenol with various health benefits, but its poor water solubility and stability limit its application in the food and pharmaceutical industries. In this study, a pH-driven method was developed to prepare ovalbumin (OVA)-curcumin nanocomplexes without organic solvents, reducing the environmental impact. The results showed that curcumin was encapsulated in OVA with a high efficiency of over 95% and remained in an amorphous state within the protein molecules. Molecular docking and spectroscopic analyses revealed that curcumin was mainly bound and stabilized by hydrogen bonds and hydrophobic interactions in the hydrophobic core of OVA. The binding strength of the intermediate stage of the pH-driven method was stronger than that of the final stage, due to the exposure of OVA molecular binding sites and the involvement of electrostatic attraction. Furthermore, the potential of polysaccharide blending to enhance the stability of the nanocomplexes was investigated. The results showed that sodium alginate effectively enhanced the photostability and thermal stability of the OVA-curcumin nanocomplexes by co-solubilization and electrostatic complex formation. In addition, simulated in vitro digestion also demonstrated that the pH-driven method combined with polysaccharide blending increased the bioaccessibility of curcumin in nanocomplexes from 17.79% to 52.54%. Therefore, the pH-driven method coupled with polysaccharide blending ensures the encapsulation and stabilization of hydrophobic bioactive substances for use in their delivery systems to improve bioaccessibility.
研究领域:
食品科学
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药物化学
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2025
·
IF 5.4
Yuanhao Sheng,Yufu Li,Huizhong Hu,Jinhong Zhong,Xin Zhong,Feilin Wang,Haihui Pan,Yongguang Bi,Fansheng Kong
Apigenin(AP) exhibits significant biological activities and pharmacological effects, including antioxidant, hypoglycemic, lipid-lowering, and anti-inflammatory properties. However, its application is limited by its low solubility, poor bioavailability, and instability. Gelatin is commonly used as a drug delivery carrier. In this study, apigenin-gelatin nanoparticles(AP-GNPs) were prepared using a pH-driven method to better explore the practical applications of AP. Characterization of AP-GNPs using FT-IR, XRD, SEM and TEM revealed that apigenin was bound to gelatin via hydrogen bonding and encapsulated within, forming a spherical amorphous structure.The particle size, PDI, zeta potential, encapsulation efficiency, and loading content of AP-GNPs were 365.3 ± 7.7 nm, 0.209 ± 0.022, −11.53 ± 0.82 mV, 83.7 ± 2.2 %, and 9.3 ± 0.3 %, respectively. Stability tests and gastrointestinal simulation digestion experiments demonstrated that AP-GNPs exhibited superior stability, solubility, and bioaccessibility compared to AP. Additionally, AP-GNPs provided protection against AAPH-induced erythrocyte haemolysis and showed inhibitory effects on the activities of α-glucosidase and α-amylase. In summary, the significant enhancement of the solubility, stability, and bioaccessibility of AP by AP-GNPs offers novel insights for the extensive application of apigenin in the pharmaceutical and food industries.
研究领域:
药学
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食品科学
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材料科学
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产品关联
DOI
高影响因子
Foods
·
2021
·Vol. 10
·期 5
·1074
·
IF 4.35
Wei Zhou,Yun Zhang,Ruyi Li,Shengfeng Peng,Roger Ruan,Jihua Li,Wei Liu
Thymol has been applied as a spice and antibacterial agent in commercial products. However, the utilization of thymol in the food and pharmaceutical field has recently been limited by its poor water solubility and stability. In this work, a caseinate-stabilized thymol nanosuspension was fabricated by pH-driven methods to overcome those limitations. Firstly, the chemical stability of thymol at different pH value conditions was investigated. The physiochemical properties of thymol nanosuspensions were then characterized, such as average particle size, zeta potential, encapsulation efficiency, and loading capacity. Meanwhile, the X-ray diffraction results showed that thymol was present as an amorphous state in the nanosuspensions. The thermal stability of thymol was slightly enhanced by encapsulation through this process, and the thymol nanosuspensions were stable during the long-term storage, and the average particle size of nanosuspensions showed that there was no aggregation of nanosuspensions during storage and high temperature. Finally, the antimicrobial activity of thymol nanosuspensions was evaluated by investigating the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) againstSalmomella enterca,Staphlococcus aureus,Escherichia coli, andListeria monocytogenes. These results could provide useful information and implications for promoting the application of thymol in food, cosmetic, and pharmaceutical commercial products.Keywords:thymol;nanosuspensions;caseinate;pH-driven method;water solubility
研究领域:
食品科学
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药物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2023
·
IF 10.7
Huishan Rao,Fei Chen,Lianzhu Lin,Mouming Zhao
Flavonoids have a variety of bioactivities, but their poor solubility, low bioavailability, and weak stability limit their application as functional factors in food systems. Soy extracts (SE) mainly composed of soy proteins and soluble polysaccharides at mass ratios of 4.1–5.8: 1 and possessing good bioactivity and nutritional property might be candidate functional encapsulation carriers to improve defects of flavonoids and enhance overall nutritional quality . In this study, galangin (Gal), a poorly water-soluble flavonoid, was used as an example to evaluate the application potential of SE in flavonoid delivery system. Gal-loaded SE nanoparticles (Gal-loaded SE NPs) with high Gal solubility, encapsulation efficiency and bioaccessibility were successfully constructed by pH-driven method. The solubilizing effect of SE on Gal largely depended on the concentrations of SE and Gal. Combining the encapsulation efficiency and retention rate, the optimal conditions were identified as SE concentration of 40 mg/mL, binding time of 5 min, and Gal to SE mass ratio of 1%. Gal-loaded SE NPs showed good storage, thermal, redissolution, and sodium ions stabilities. Based on Fourier transform infrared spectroscopy , X-ray diffraction, and transmission electron microscope analysis , the proteins in SE might undergo a typical de-folding and re-folding process during pH-shifting and mainly combine with Gal by hydrophobic interaction to form Gal-loaded SE NPs with spherical shape (particle diameter <100 nm). This study broadened the application of SE in flavonoid delivery system and provided new ideas for the design and development of new plant-based health food ingredients with multiple functional factors and high nutritional quality.
研究领域:
食品科学
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营养学
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生物化学
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产品关联
DOI
高影响因子
RSC Advances
·
2017
·Vol. 7
·期 42
·25978-25986
·
IF 3.108
Ce Cheng,Shengfeng Peng,Ziling Li,Liqiang Zou,Wei Liu,Chengmei Liu
The poor water solubility and bioavailability of curcumin can be improved by encapsulating it into liposomes. However, the existing encapsulation technologies, such as the thin film method and the ethanol injection method, are complex and require the use of organic solvents. In this study, an organic solvent-free and easily scalable encapsulation technique was studied by utilizing the pH-dependent solubility properties of curcumin. Phospholipid was dissolved in water to form liposomes. Curcumin was deprotonated and dissolved under alkaline conditions and then encapsulated into the liposomes after acidification. Morphological observation and X-ray diffraction analysis confirmed that curcumin liposomes had been successfully prepared. Curcumin liposomes prepared by the pH-driven method were stable during storage. During in vitro digestion, curcumin liposomes prepared by the pH-driven method showed similar bioaccessibility to those prepared by the thin film method and higher bioaccessibility than those prepared by the ethanol injection method. The pH-driven method, which is organic solvent-free and easily scalable for industrial production, is thus a promising method for the preparation of curcumin liposomes.
研究领域:
药剂学
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药物递送
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食品科学
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化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
·
IF 6
Jiyao Zhang,Alkassoumi Hassane Hamadou,Chao Chen,Bin Xu
The application of carvacrol (CAR) in the food industry is hindered by its poor water solubility and instability to environmental stresses. Therefore, the possibility of CAR encapsulation in zein-trehalolipid nanoparticles (Z/TL) via phytic acid-adjusted or HCl-adjusted pH-driven method (PAPD or HAPD) and antisolvent co-precipitation (ASCP) was explored (mass proportion of Z-to-TL = 1:1). The efficacy of loading approaches was also compared based on the physicochemical properties of corresponding encapsulation systems. Regardless the variation of CAR mass, obtained PAPD-Z/TL-CAR always displayed smaller size (91.9–151.8 nm), higher ζ-potential (−45.99∼-28.66 mV), and better encapsulation efficiency (93.69–98.84%). At the optimal mass ratio of Z-to-CAR (5:3), PD-Z/TL entrapped CAR in a more hydrophobic microenvironment than their ASCP counterparts. The self-assembly in spherical Z/TL-CAR including mainly hydrophobic interaction, hydrogen bonding, and electrostatic interactions, were more intense in PD-ones, especially using PA as the acidifier. These structural features are responsible behind the stronger resistance to thermal degradation, lower instability index after centrifugation sedimentation, wider pH range of colloid stabilization, and higher retention of encapsulated carvacrol mass after 21 days storage observed with PAPD-Z/TL-CAR. Moreover, the three encapsulation systems all demonstrated the acceptable aqueous re-dispersibility and controlled-release over a period of 168 h. Overall, PAPD was more appropriate to produce prolamin-amphiphilic emulsifier colloidal particles as prominent carriers for CAR and its analogues.
研究领域:
食品科学
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纳米技术
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化学工程
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Yang Guo,Zhi-guo Zhang,Wei-wei Hu,Wei-rong Li,Jian-ming Zhang,Cheng-cheng Zhang,Da-qun Liu,Wei-cheng Wu
The acid sensitivity and moisture absorption of dry probiotic products during digestion and storage are challenges. In this study, different mass ratios (1, 1.5, 2, 2.5, 5) of buckwheat protein (BWP) and hydrophobic polyester shellac were firstly combined by a pH-shifting method and then applied for the construction of Lactobacillus plantarum ( L. plantarum ) microcapsules. Circular dichroism (CD) and fluorescence spectroscopy results revealed that the complexes were stabilized primarily by hydrophobic interaction forces and the conformational changes after co-folding with shellac. With a decreasing ratio of shellac, the enthalpy (ΔH) and peak temperature increased, resulting in enhanced thermal stability. BS2 encapsulated probiotics successfully enhances the survival of L. plantarum during freeze-drying and gastrointestinal (GI) digestion. The probiotic was fully coated by the complex, determined through scanning electron microscopy (SEM) images. After encapsulated, the colon adhesion efficiency enhanced 30.92% than free cells. The encapsulated probiotics presented a maximum reduction of 0.89 log CFU/mL after 30 days of storage at 25 °C, and probiotics protected by the BS1 complex had superior storage stability under an Aw of 0.76, for which K value was 1.218. BWP-based shellac pH-shift complexes exhibit enormous potential for the encapsulation of probiotics.
研究领域:
食品科学
·
微生物学
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生物技术
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药学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Huan Li,Saiqing Xu,Ying Xie,Qun Zhang,Shenghua Ding,Rongrong Wang,Fuhua Fu,Xiaobei Zhan
In this study, the curdlan-polyphenol complexes were constructed by a pH-driven method. The interaction between curdlan and various hydrophobic polyphenols (curcumin, quercetin, and chlorogenic acid) was investigated. Curdlan could self-assemble into particles for loading polyphenols through hydrogen bonding and hydrophobic interactions. The three polyphenols were embedded in curdlan in an amorphous state. The curdlan-curcumin complex showed the lowest viscoelasticity but exhibited the highest curcumin loading ability (34.04 ± 1.73 mg/g). However, the curdlan-chlorogenic acid complex emerged the opposite trend, indicating that the loading capacity was associated with the hydrophobicity of polyphenols. The antioxidant activity of curdlan significantly increased after combining with polyphenols, which could be maintained during in vitro simulated gastrointestinal digestion. In particular, the curdlan-quercetin complex exhibited the highest antioxidant activity and short-chain fatty acid concentration, which could influence gut microbiota composition by promoting the proliferation of Prevotella and inhibiting the growth of Escherichia_Shigella . In conclusion, the curdlan-polyphenol complexes prepared by an alcohol-free pH-driven method could effectively enhance the gastrointestinal stability of polyphenols as well as increase the antioxidant and prebiotic activities of curdlan, which could be applied as a functional ingredient to improve gut health.
研究领域:
食品科学
·
营养学
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生物技术
·
药学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）